Description
An easy Fall foil packet dinner made with spicy chicken Andouille sausage, Brussels sprouts and butternut squash. It’s the perfect balance of spicy, smokey and sweet in every bite!
Yield: 4servings | Serving Size: 1foil pack
Ingredients
Reynolds Wrap Heavy-Duty Aluminum Foil
4links, 12 oz cooked Spicy Chicken Andouille Sausage, sliced 3/4-inch (I used Applegate)
3/4teaspoonkosher salt
2tablespoonsextra virgin olive oil
16ouncesBrussels sprouts, halved
12ouncesbutternut squash, peeled and diced 3/4-inch
4sprigs fresh thyme
fresh black pepper, to taste
Instructions
- Preheat oven to 425°F.
In a large bowl combine the sausage, brussels sprouts, butternut, thyme, olive oil, 3/4 teaspoon salt and pepper.
Make foil packets. Tear off 2 18” sheets of Reynolds Wrap Heavy-Duty or Non-Stick Aluminum Foil.
Divide the sausage and vegetables, about 2 cups each between 4 foil packets.
Bring up the long sides of the foil, so the ends meet over the food.
- Double fold the ends, leaving room for heat to circulate inside. Double fold the two short ends to seal the packet tight, so no steam escapes.
- Bake 25 minutes, or until the vegetables are tender.
Last Step:
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Nutrition
Serving: 1foil pack, Calories: 285kcal, Carbohydrates: 18g, Protein: 16.5g, Fat: 16.5g, Saturated Fat: 2.5g, Cholesterol: 65mg, Sodium: 837.5mg, Fiber: 5.5g, Sugar: 3.5g
